My house is an organizational disaster.
I have 6 loads of laundry to do.
I lose my phone at least twice a week.
I have a lot of really great ideas but never can find the time to see them through. Or remember them all because I have too many lists where I write things down.
My desk and office area have been in the state of a redo for I don’t want to tell you how long.
The only reason I got out of my pajamas yesterday was so I could go to Staples and pick out a day planner.
I have lists on my phone, my desk, the kitchen, my desktop. This is the first step to have everything in one place. I suppose I could down load an app but I think I’m going to prefer the ‘ol paper and pencil. Something about crossing things off the list I suppose. So now that I’m officially an owner of a day planner organizer thingy (pale blue with birds and sticks scattered throughout thank you very much), I’m hoping to get some order in my life. I feel so crazed most days and never have enough time to get everything done. I’m thinking it’s self imposed because I’m a below average time manager. Is it possible that if I write everything down, give myself certain times of the day to get things done that I might be less stressed? Say it’s that easy. I so want it to be that easy. Please let it be the path to the new and improved organized and non-forgetful mountain mama…
This past weekend I spent time with some of my favorite gals (Heidi, Dara and Barbara) and we talked at length about balance in our lives and how we go about trying to achieve it. For the record, none of us really had the answer. But we were all able to offer some personal insight into what works and doesn’t work for each of us. Supposedly I’m not the only one looking for balance. I’ve always been really good about setting time aside for myself each day to exercise, snowboard, go for a hike…whatever. Perhaps too well because personal time has never been the problem in my world. It’s getting the “to-do” list done that seems to baffle me.
And so that is how a $20 week/month at a glance binder made it’s way into my life. Today is day one of “I’m cracking down and holding myself accountable to get sh*t done.” I’d love to hear from you in my quest to be a better time manager. What do you do to stay on track through out the day and get things done? What do you do or use to stay organized? Any tips for working at home would be SO welcome. I know there isn’t one secret formula but I’m hoping a few changes and some suggestions from others, maybe I can’t start making better use of my time. Or at the very least be less stressed and feel less guilty when I lay my head down on the pillow each night.
This quick bread is how I made use of my free time last week. Olive oil infused with vanilla beans is the star ingredient. I made it about six weeks ago when I got together with Annalise for a day of infusing oils and simple syrups. The oil so floral and fragrant, I wanted to use the oil in something sweet letting the olive oil be the standout. And standout it did. The bread is moist, has a bit of orange zest for punch and is loaded with vanilla flavor. Slathered in honey with a cup of hot tea, this is the perfect afternoon treat to enjoy when you’re taking your “you” time. Enjoy the recipe friends and hope you’re all having a great week! Be well. xoxo
*You do need to make this oil a month or so in advance of making this bread. Otherwise feel free to use a good plain olive oil and add the vanilla beans scraped from one pod.*
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 3/4 cup milk
- 1/2 cup vanilla infused olive oil
- grated zest of 1 small orange (optional)
- butter for loaf pan
- Preheat oven to 350°F.
- In a mixing bowl, stir together the flour, baking powder, and salt.
- Stir in the sugar, the eggs, milk, and olive oil, and beat well.
- lemon zest to the flour and egg mixture and stir to distribute evenly.
- Fold in the orange zest if using.
- Butter and flour a loaf pan. Transfer the batter into the pan and smooth the surface. Bake for 50-55 mintues, or until a thin skewer inserted in the center comes out dry.
- Remove bread from oven and let cool for a few minutes. Unmold and cool on a rack completely.
- 8 oz quality olive oil
- 2 whole vanilla beans
- Split the vanilla beans in half.
- Place them in a large enough glass container to hold 8 oz.
- Pour the olive oil over the vanilla beans.
- Shake periodically and store in a cool place for 4-6 weeks.
- Use in sweet or savory dishes!